Herb Oil
Use this oil in the recipe for Summer Scallops with Corn Soup.
Ingredients
PreparationIngredients
- 3/4 cup packed fresh Italian parsley leaves Add to list
- 1 tablespoon fresh marjoram leaves Add to list
- 1/4 cup extra virgin olive oil Add to list
- 1/4 cup neutral vegetable oil, such as canola or safflower Add to list
- Pinch of salt Add to list
Preparation
Combine all ingredients and blend until the oil turns a vibrant green color, about 3 minutes. You can strain the oil through a fine-mesh strainer if you’d like or leave it with some texture.
Transfer the oil to a bowl, or if you’d like to be all fancy-pants, feel free to transfer it to a squeeze bottle.
Recipe by , PCC Cooks instructor
Source: Demonstrated at the 2011 Taste PCC event
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